3 pounds beef chuck roast 2 tablespoons olive oil 1 large onion, chopped 3 cloves garlic, minced 2 carrots, chopped 2 celery stalks, chopped 2 cups beef broth 1 can (28 ounces) crushed tomatoes 2 tablespoons tomato paste 1 teaspoon dried oregano 1 teaspoon dried thyme 2 bay leaves Salt and pepper to taste Fresh parsley, chopped (for garnish)
Instructions:
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